Traditional whole yellow popcorn. Kernels should be plump and fresh to pop up well.
Serving Size: 1/2 cup cooked
Fat 0 g
Carbohydrate 13 g
Dietary Fiber 2 g
Sodium 1 mg
Protein <1 g
- Oil Popping: Place 1/4 cup popcorn and 1 tbsp oil in heavy pot. Cover. Shake over medium high heat until popping stops. Top with nutritional yeast and a bit of sea salt.
- For longer storage, keep in the refrigerator. May also be kept frozen.
- If kernels start to dry out, add a tablespoon or two of water for each two cups of kernels and shake together in a jar. Some people store small amounts in the refrigerator for short periods of time with a piece of sliced apple with the kernels to be sure they will be plenty moist.
- Grown in Washington.